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Air Fryer Spicy Cajun Potato Wedges – Crispy, Bold, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Russet potatoes (3 medium) or Yukon Golds
  • Olive oil or avocado oil (2–3 tablespoons)
  • Cajun seasoning (2–2½ teaspoons)
  • Garlic powder (½ teaspoon)
  • Smoked paprika (½ teaspoon; optional for extra smokiness)
  • Salt (¾ teaspoon, or to taste)
  • Black pepper (¼ teaspoon)
  • Cornstarch (1 teaspoon; optional for extra crunch)
  • Fresh parsley or green onions for garnish (optional)
  • Lemon wedges (optional, for serving)
  • Dipping sauces like ranch, chipotle mayo, or ketchup (optional)

Method
 

  1. Prep the potatoes: Wash and scrub the potatoes well. Leave the skins on for texture. Cut each potato in half lengthwise, then cut each half into 3–4 wedges, depending on size.
  2. Soak for crispiness: Place the wedges in a bowl of cold water for 15–20 minutes. This helps remove surface starch and promotes crisp edges.
  3. Dry thoroughly: Drain and pat the wedges very dry with a clean towel. Moisture is the enemy of crispness.
  4. Season: In a large bowl, toss the wedges with oil. Mix Cajun seasoning, garlic powder, smoked paprika, salt, black pepper, and cornstarch (if using), then sprinkle it over the potatoes. Toss until evenly coated and every wedge looks glossy and spiced.
  5. Preheat the air fryer: Set it to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps the wedges sear quickly.
  6. Air fry in a single layer: Arrange wedges in one layer with a little space between each. Work in batches if needed for best results.
  7. Cook: Air fry for 10–14 minutes total, flipping halfway. Start checking at 10 minutes. They’re done when the edges are deep golden and crisp, and the centers are tender.
  8. Finish and serve: Taste and adjust salt if needed. Sprinkle with chopped parsley or green onions. Serve hot with lemon wedges and your favorite dip.